ixture into each of the mason jars. About 1 inch deep and
venly between four 2-cup mason jars, then pour the lemon and
Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions.
Place 3 ounces of steak over the onions in each jar. Top steak with 2 cups romaine. Place 1/4 cup feta cheese over the romaine. Seal and refrigerate jars until ready to serve.
Divide croutons among 5 small resealable plastic bags.
Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.
ugar into eight 4 ounce Mason jars, enough to cover the bottom
igh heat, stirring occasionally. Simmer for about 5 minutes, until the
2 to 14 quart size mason jars with lids and rings, sanatized
ill also need: 2 Quart mason jars.
Phase one:
Remove
br>Boil gently, stirring occasionally for about 1/2 hour.
Bring water to a boil in a pot. Add salt and cinnamon, stirring to evenly disperse the cinnamon. Stir in steel-cut oats and reduce heat to low. Simmer for 20 minutes.
Add blueberries and cranberries to the oats. Simmer until oats begin to reach desired consistency, about 5 minutes. Add pecans; simmer for 3 to 5 minutes more.
Add 1 cup of the cooked oats to each Mason jar. Screw lids on loosely and let cool on the counter until lids pop, about 30 minutes. Tighten caps and store in the refrigerator for up to 1 week.
Preheat oven to 350 degrees F (175 degrees C).
Combine eggs, egg whites, and Greek yogurt in a bowl; beat by hand until thick and fluffy.
Spray cooking spray inside of canning jars. Layer sausage, bell pepper, and spinach into the 2 jars. Pour egg mixture evenly into each jar; fill to 3/4 full to allow room to rise. Place jars onto a small baking sheet.
Bake in the preheated oven until eggs are firm, 25 to 30 minutes. Remove from oven; cool for 5 to 10 minutes. Season with garlic powder, salt, and pepper.
-quart) sterilized glass canning jars with lids.
I sterilize
hen you are done. Repeat for each lemon.
Pack the
Fill 2 mason jars with ice. Divide the vodka between the jars and squeeze in the lime juice. Add a few sprinkles of steak seasoning, 2 or 3 dashes of worcestershire sauce and a dash of cayenne pepper to each. Divide the tomato juice between the jars and add a dash each of salt and pepper to each jar.
Use a celery stick to push a squeezed lime half into the bottom of each jar, then stir everything around with the celery.
Wash jars & screw bands in hot soapy
whisk together wet ingredients called for in brownie mix instructions (usually
Place in hot sterilized mason jars, and place in hot water
First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.
Preheat oven to 325 degrees F (165 degrees C).
Mix shredded zucchini with the Ragu(R) Old World Style(R) Traditional Sauce until coated. Add salt and pepper as desired. Portion into individual 1 1/2-cup Mason jars or small ramekins. Add 1/4 cup of the shredded cheese on top of each. Top with a basil leaf spritzed with olive oil, if desired.
Bake for 20-25 minutes or until cheese is lightly browned. Let cool until individual containers have cooled enough to handle. Serve!
Pack okra in hot sterilized Mason jars (I use 1/2 pint jars; can use pint jars).
Add a clove of garlic, 1 red pepper, 1 green pepper and 1 teaspoon dill seed to each jar.
Boil vinegar, water and salt.
Pour over okra. Seal.
Let set 6 to 8 weeks before serving.